Japanese Fresh A5 Wagyu Striploin

The Japanese A5 Wagyu Striploin represents the ultimate standard of beef perfection — a luxurious cut renowned for its unparalleled marbling, tenderness, and rich, buttery flavor. Imported directly from Japan and graded A5, the highest possible Wagyu classification, this striploin showcases exquisite marbling that melts gently as it cooks, releasing a depth of umami found only in authentic Japanese Wagyu.

Each steak is precision-cut from Kuroge Washu (Japanese Black) cattle, raised with care in select prefectures such as Kagoshima and Miyazaki. The cattle are grain-fed for over 600 days under meticulously controlled conditions, producing beautifully balanced intramuscular fat with a delicate sweetness and velvety texture. Prepared fresh and handled under sushi-quality standards, this Wagyu is suitable for premium preparations such as light searing (tataki-style), thin slicing (shabu-shabu), or fine dining steak presentations.

Product Details

Origin: Japan (Kagoshima / Miyazaki Prefectures)

Breed: Kuroge Washu (Japanese Black)

Grade: A5 (Highest Japanese Standard)

Cut: Striploin

Price: $126.99/lb

Condition: Fresh, never frozen

Average Weight: 1 lb block (custom cuts available upon request)

Storage: Keep refrigerated at 32–38°F; consume within 3 days of purchase

Flavor Profile

Texture: Velvety soft and luxuriously tender.

Taste: Deep umami, buttery sweetness, and nutty undertones.

Marbling: Snowflake-like fat distribution that melts evenly for a smooth, rich mouthfeel.

Culinary Uses

Seared: Cook briefly on high heat (about 30 seconds per side) to preserve marbling and tenderness.

Shabu-Shabu: Thinly slice and dip in hot broth for a delicate, melt-in-mouth experience.

Tataki: Lightly sear and slice thin for a traditional Japanese-style presentation.

Gourmet Pairing: Excellent with sea salt, wasabi, or truffle soy glaze to accentuate its natural flavor.

Pairing Suggestions

Condiments: Maldon sea salt, freshly grated wasabi, or yuzu kosho.

Wine & Sake: Pairs perfectly with full-bodied reds (Bordeaux, Barolo) or Junmai Daiginjo sake.

Nutritional Benefits

Per 4 oz serving (approximate):

Calories: 480 | Protein: 35g | Fat: 40g | Iron: 2.8mg | Omega-3: 300mg

Rich in monounsaturated fats and Omega-3 fatty acids that support cardiovascular health and deliver superior flavor.

Sustainability & Sourcing

Each A5 Wagyu cut is traceable to its prefecture of origin and certified by the Japanese Meat Grading Association (JMGA). Our Wagyu partners adhere to humane farming, meticulous feeding, and traditional care methods that preserve both animal welfare and authentic Japanese quality.

Frequently Asked Questions (FAQ)

Q: What does “A5” mean?

A: “A5” is Japan’s highest beef grade, combining optimal marbling (score 8–12), tenderness, and color.

Q: How should it be cooked?

A: For the best flavor, sear quickly over high heat or cook medium-rare to allow marbling to melt gradually.

Q: Is it safe to enjoy raw?

A: This Wagyu is handled under sushi-quality standards, allowing for lightly seared or tataki-style preparations.

Q: What’s the difference between A5 and Australian Wagyu?

A: Japanese A5 Wagyu has higher marbling and a silkier texture, while Australian Wagyu offers a firmer bite and bolder flavor.

Q: Can it be frozen?

A: Yes — vacuum-seal immediately and freeze for up to 6 months without compromising texture.

The Japanese A5 Wagyu Striploin – Fresh, Sushi-Quality embodies the art and heritage of Japanese craftsmanship. Exquisitely marbled, delicately balanced, and ethically sourced, it delivers an experience that transcends steak — a true masterpiece of flavor and texture.